In a 4-quart heavy-bottomed pan heat 1/4 cup butter over medium heat. Add onion and carrots, cover and cook 15 minutes, stirring occasionally, until vegetables are softened. Add garlic, ginger, jalapeos and curry powder; cook 1 minute, and stir in roasted sweet potatoes and apple chunks. Add stock, bring to a boil and reduce to a simmer. Cook, uncovered for 20 to 30 minutes, or until vegetables are very tender. Cool, pure soup in blender or processor in batches. Whisk in coconut milk. Soup may be prepared ahead to this point.

Re-warm soup over low heat, stirring. Season with salt, pepper and cider vinegar. In a heavy-bottomed skillet, saut shrimp or scallops in remaining butter.